Churros and chocolate

Quick and easy to make, this yummy fried-dough snack is excellent with some melted chocolate.

Makes approximately 30

  • ½ tsp salt
  • 200g strong white flour
  • ¼ tsp bicarbonate of soda
  • 260ml water at around 70C
  • 400ml sunflower, for frying
  • A thermometer and a piping bag

For the dipping sauce

  • 100g dark (70%) chocolate, chopped
  • 120ml double cream


1. Whisk the salt, bicarbonate of soda and flour in a bowl. Add the water and whisk quite vigorously so there are no lumps.

2. Leave to sit in the bowl while you prepare the oil.

3. Heat the oil in a small saucepan and bring the temperature to 180C (use the thermometer).

4. Spoon the dough into a piping bag (use a star nozzle if you want ridges). Twist the piping bag and hold with one hand. Gently squeeze out the dough to a 5cm piece and snip with scissors into the oil, frying in small batches.

5. Fry for a couple of minutes and then turn over with tongs and cook until golden brown. Drain on paper towels and keep the churros in a warm oven.

6. There’s no strict shape for churros. Snipping them into the hot oil in lines is the easiest way to get started.  Once you get the hang of it, you can try piping them into other shapes, such as the horseshoes shown above.

7. For the dipping sauce, place the chopped chocolate into a heat-proof bowl. Bring the double cream to a simmer in a saucepan, then pour over the chocolate. Let it sit for one minute to let the chocolate melt, then stir to combine. Serve the churros immediately, accompanied by the sauce.